Sesame Ginger Sushi Bowls Recipes
SESAME & GINGER SUSHI BOWLS
This vegan packed lunch is full of goodness, using fibre-rich wholegrain rice and protein-rich edamame beans with a tangy tamari and sesame dressing
Provided by Sara Buenfeld
Categories Lunch
Time 32m
Number Of Ingredients 11
Steps:
- Cut the ginger as thinly as you can to make wafer thin slices or finely shred. Put in a bowl with the 4 tbsp vinegar and 1 tbsp water and massage briefly to soften. Set aside.
- Put the rice in a medium pan and add 600ml water. Bring to the boil, cover and simmer on a low heat for 15 mins. Tip in the edamame beans, but don't stir them in, then cover and cook for 7 mins more. The rice should be tender and have absorbed all the water.
- Skim the beans off the rice and set aside. Tip the 1 tbsp of vinegar and ½ tbsp tamari into the rice, and stir well. Spoon onto a plate and spread out to cool quickly. Once cool, spoon into four bowls or lunchboxes. Top with the avocado, carrot, beans, tomatoes and cucumber.
- Spoon the ginger from the vinegar and scatter on top. Add the remaining tamari and sesame oil to the vinegar. Spoon over the sushi bowl and scatter with the seeds. Will keep in the fridge for two days.
Nutrition Facts : Calories 449 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 6 grams sugar, Fiber 11 grams fiber, Protein 17 grams protein, Sodium 0.8 milligram of sodium
SESAME SALMON BOWLS
This one-pot meal, which is inspired by chirashi, or Japanese rice and raw fish bowls, features a savory vinegared rice that's typically served with sushi. Traditionally, the rice is cooked first, then mixed with vinegar, but here, the rice is cooked in vinegar-seasoned water to eliminate a step. The result is sticky rice that's tangy and sweet, and a perfect bed for fatty salmon. The salmon is added toward the end to steam directly on top of the rice for an easy one-pan meal. Packaged coleslaw is a time saver, eliminating extra knife work. Make a double batch of the zesty dressing for drizzling over roasted vegetables or green leafy salads the next day.
Provided by Kay Chun
Categories grains and rice, seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large saucepan, combine rice vinegar, sugar and salt; stir to dissolve the sugar. Add the rice and 1 3/4 cups water, and mix well. Bring to a boil over high heat, then cover and reduce heat to low. Cook until rice is tender and most of the liquid is absorbed, about 20 minutes.
- In a small bowl, toss salmon with 1/4 teaspoon sesame oil and season with salt. Once rice is tender (after about 20 minutes), arrange salmon in an even layer on top of rice. Cover and steam over low heat until fish is cooked to medium, about 12 minutes longer.
- Meanwhile, in a small bowl, combine soy sauce, white vinegar, safflower oil, scallions, ginger and the remaining 1/4 teaspoon sesame oil. Mix well, and season with salt.
- Scoop salmon and rice into bowls. Top each with some cucumbers, coleslaw mix and avocado. Drizzle with the vinaigrette. Top with nori, if using.
SUSHI BOWL
A sushi bar favorite in Chirashizushi style...fast and deliciously healthy. A spin on Chef Michaelangelo Rosacci's recipe. The majority of prep time is preparing the sushi rice.
Provided by gailanng
Categories One Dish Meal
Time 45m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Blend sesame seeds, garlic powder, salt and peppers. Brush or mist fish with oil. Pack on a heavy layer of the seed mixture; turn and repeat, covering all surfaces with as much of the seed blend possible.
- Preheat a heavy frying pan, wok or grill with medium high to high heat, drizzle or mist with oil and quickly sear fish to brown the outside leaving the inside from raw to medium rare. Remove and rest for at least five minutes. Separate the fish into two portions.
- To Assemble: Cover the bottom of flat serving bowls with rice and top with seared seafood. Sprinkle minced cucumber over the top of the fish. Serve alongside steamed or stir fried veggies with small cut sheets of nori, soy sauce, wasabi and pickled ginger on the side.
- To Make the Sushi Rice: Wash rice well, stirring with fingers until water runs clear; drain well. To a pot with a tight fitting lid, place water and rice in the pot. DO not cover the pot yet. Over high heat, bring to a simmer. Once the rice is simmering, cover rice and reduce the heat to medium low. Cook for 10 minutes without removing the pot lid at all. Turn heat down to the lowest setting and cook for another 10 minutes. Next, turn off the heat and let the rice sit in the pot on the stove for 15 minutes. (Note: Follow instructions carefully.) Transfer to large mixing bowl.
- Combine rice vinegar, sugar and salt. Sprinkle vinegar mixture over rice and stir well with a wooden spoon using a slicing motion. Cover with a wet towel and reserve.
Nutrition Facts : Calories 956.3, Fat 8.1, SaturatedFat 1.3, Cholesterol 93.5, Sodium 1898.8, Carbohydrate 161.1, Fiber 6.6, Sugar 6.5, Protein 53.6
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